Biotechnology can be seen as an imprecise term since the harnessing of any
biological process could justifiably be called biotechnology. In food processing
it could reasonably be applied to processes as long established as bread making
and brewing. However, the revolution in our understanding of the molecular
mechanisms underlying the processes of life, in particular our understanding of
DNA, has resulted in the potential to manipulate those mechanisms for our
requirements. This new-found knowledge and ability is loosely termed
biotechnology.

There are two main applications of biotechnology to fruit and vegetable
production:

as an aid to conventional breeding programmes

its ability to transfer genes between different organisms.

Physiological or morphological traits are governed by genes carried on
chromosomes. The ability to monitor the presence or absence of such genes
in plants is a great aid to plant breeders. This is done through the use of
molecular markers, characteristic DNA sequences or fragments that are closely
linked to the gene or genes in question. Molecular biological methods allowing
the monitoring of such markers in many independent individuals, for example
those arising from a cross between two plant varieties. This is a great aid to the
selection process.

The ability to transfer genes means that specific genes can be added to a crop
variety in one step, avoiding all the back-crossing that is normally required,
providing a major saving of time and effort. Furthermore, those genes that are
added need not come from a species that is sexually compatible with the crop in
question. Conventional breeding is, of course, limited to the introduction of genes from plants of the same species or very near relatives. By employing the
science of genetic engineering, it is possible to bring into a crop plant different
genes from other plants or even bacteria, fungi or animals. Genes are,
simplistically, made up of two parts: the coding region which determines what
the gene product is, and the promoter, a set of instructions specifying where,
when and to what degree a gene is expressed. Coding regions and promoters
from different genes can be spliced together in the laboratory to provide genes
with new and useful properties (recombinant DNA). These foreign or
recombinant genes can then be introduced back into crop plants through the
techniques of plant genetic transformation. The introduced genes integrate into
the plant genome and will be passed on to the offspring in the normal way. In
this way it is possible to enhance existing characteristics and introduce new
attributes into a crop.

This entire section explores the application of biotechnology in this second area of
fruit and vegetable cultivation and their subsequent use in food processing. Tools of genetic engineering in plants section describes the basic tools and methods of genetic manipulation, from
the selection and isolation of genes to safety issues such as the stability of
transgenes. Initial parts of the preceeding sections then considers the range of target properties for genetic
enhancement, starting with two sections on how biotechnology can improve
quality and productivity in fruit and vegetable cultivation. Genetic modification of agronomic traits in fruit crops section looks at the
genetic modification of agronomic traits in fruit crops such as herbicide
resistance, resistance to plant pests and environmental stresses, increasing yield
and fruit quality. Genes involved in plant defence mechanisms section looks in more detail at improving plant defences
against pathogens. A group of three sections then discusses the enhancement of
traits which affect final product quality. Genes selected for their role in modifying post-harvest life section considers how biotechnology
can help in extending the post-harvest life of fruit and vegetables, an
increasingly important issue given the complexity of modern supply chains.
Section The use of molecular genetics to improve food properties reviews the use of molecular genetics to improve food properties such
as nutritional quality and sensory characteristics such as colour and flavour.
Given its importance, Nutritional enhancement of plant foods section looks in more detail at the nutritional
enhancement of plant foods.

Some later sections includes three case studies on the application of biotechnology to
particular crops. Tomato was the subject of the first commercial release of a
transgenic food product, the Flavt Savr tomato with extended shelf life of the
ripe fruit, and has subsequently been a particular focus for research in this field.
Section titlec Tomato reviews the range of work done on that vegetable (fruit). Commercial developments with transgenic potato section considers current commercial
developments with transgenic potato whilst Cucurbits, pepper, eggplant, legumes and other vegetables section reviews work on a range
of other vegetables and fruit from melon and cucumber to cabbage, broccoli,
cauliflower and lettuce. Finally, Consumer's attitudes and Risk assessment looks at the all-important issues of
consumer attitudes and risk assessment, with sections on these issues and
identifying GMOs in foods.